On Wednesday we went peach picking....we enjoyed the peaches fresh from the trees, we made a fruit salad yesterday to take to the beach for our traditional Not Back to School party--we always do something fun the first day the schools are in session. We also ate a few here and there other than that. However, I knew we had so many that peach pies were in order.
I began with my buttery tart crust recipe--it's delicious and so much easier than regular pastry that must be rolled. I mix it in the food processor and then just pat it into place in the pans. Then I peeled and sliced peach after peach, filling my biggest bowl. I used some lemon juice, ginger, cinnamon, nutmeg and allspice, a half cup of flour and about 2 cups of sugar, then tossed it all together. I topped them with streusel, made with brown sugar, flour, butter, oatmeal, cinnamon and cloves. Popped them in the oven for 40 minutes, and now we have four gorgeous pies...well, actually we ate almost a whole one for dessert. But at least two will go into the freezer, to be savored when there are no peaches to be found. A bright spot in the dreary winter....
I have to say, these peaches are lovely! I was looking at the deep rosy color in the bowl, marveling at them because supermarket peaches are nothing like this color. Nor do they taste as good. But since they are also about half the price--I guess that orchard peaches are a once a summer treat!